Hoisin Glazed Eggplant Recipes

Steps:

• Mix 2 tablespoons each water and oyster sauce, 2 teaspoons chili-garlic sauce, 1 1/2 teaspoons fish sauce and 1 teaspoon sugar; set aside. Cut 4 small Japanese eggplants in half lengthwise, then cut into 1 1/2-inch chunks. Cook in 3 tablespoons vegetable oil in a nonstick skillet over medium-high heat until tender, 6 to 8 minutes. Add the sauce mixture. Simmer, tossing, until glazed, 30 seconds to 1 minute. Top with chopped peanuts and cilantro.

Steps:

• Halve 3 Japanese eggplants lengthwise; brush all over with olive oil and season with salt. Grill 5 to 7 minutes per side, brushing with a mixture of 1/2 cup hoisin sauce, 1 tablespoon rice vinegar and 1 to 2 teaspoons hot chili sauce. Top with chopped cilantro and sliced scallions.

Steps:

• Slice a bit off the skin side of the eggplant so they lie flat, and score both sides in a criss-cross pattern.
• Heat your grill to medium.
• Combine hoisin and oil, and whisk vigorously, set aside.
• Brush both sides of your eggplant halves with 1/2 tablespoon oil, and season with salt.
• Grilled until charred and tender, approximately 5-7 minutes.
• With a brush, generously coat both sides of eggplant with the reserved hoisin/oil mixture.
• Return eggplant to grill and allow to glaze 1 minute per side, no more, as it will burn.
• Serve immediately!
• ENJOY!

Steps:

• Heat grill to medium. In small bowl, whisk together hoisin sauce and 1 tablespoon oil; set aside.
• Halve eggplants lengthwise; slice a bit off the skin side so they lie flat, and score both sides in a crisscross pattern.
• Brush both sides of eggplant halves with remaining 1 tablespoon oil, and season with salt. Grill until charred and tender, 4 to 7 minutes per side. Brush both sides generously with reserved hoisin mixture; grill each side again just to glaze, about 1 minute per side. Serve hot.

Steps:

• Halve 4 to 5 Japanese eggplants lengthwise and crosswise. Brush with vegetable oil. Place flesh-side down on a foil-lined baking sheet; bake at 400˚ F until tender, 15 minutes. Whisk 2 tablespoons each soy sauce, gochujang and honey, 1 teaspoon each toasted sesame oil and minced garlic, and 1/2 teaspoon kosher salt. Brush glaze on the eggplants; broil until charred, 4 minutes. Brush with the remaining glaze; top with sliced scallions and sesame seeds.

Steps:

• Halve 2 to 3 Japanese eggplants lengthwise and crosswise. Brush both sides with 2 tablespoons olive oil. Place skin-side down on a foil-lined baking sheet. Roast at 400 degrees F until tender, about 15 minutes. Whisk 2 tablespoons each white miso paste and honey and 1 teaspoon sesame oil. Flip the eggplant, brush with the glaze and broil until lightly charred, about 4 minutes. Top with sliced scallions and cilantro.